Tomatoes with carrot tops: the best recipes. Tomatoes with carrot tops for the winter: the perfect solution for those who are just learning to "close

In winter, there is no better dish on the table than crispy cucumbers or juicy canned tomatoes. To give your workpiece in the form of pickled tomatoes, a special taste, unlike all the others, you should add carrot tops there. The marinade will become original, and the dish itself will be presented in a new light, as carrot tops will give the dish a special unique look.

Such a preparation can surprise relatives and friends. In addition, such a blank can be suitable for absolutely any feast. Of course, all recipes are somewhat similar to each other, but there are several variations of preserving tomatoes with carrot tops that stand out from other recipes.

The most important and distinctive part of these recipes is that pickled tomatoes must be steeped for at least two to three months for a more pleasant taste that makes it stand out from the rest.

Winter recipe tomato with carrot tops

Indispensable are also tomatoes with carrot tops in winter, on the New Year's table. For this recipe, you should choose juicy tomatoes. Dense variety, small size- that's it. This is necessary not only for maximum preservation of taste, but also for appearance. In this position, they will show off more favorably in the bank. As well as lush carrot tops.

What do you need for this

At the end, about 5 three-liter jars of a tasty, rich workpiece come out.

At the very beginning, you should thoroughly rinse and dry the carrot tops and tomatoes. Prepare three-liter jars(rinse and sterilize in any available and familiar way, such as: placing in the oven, oven or in a proven way, support the dishes for a couple). For harvesting, you will need a large pot in which you will need to boil water. While the water is boiling, put five or six branches of carrot tops into each of the prepared jars.

The next step is to fill the jars in which the future pickled tomatoes are located with boiling water and wait about twenty to thirty minutes. At the end of time you need to drain the water back into the pan, add spices, stir and bring to a boil again. Until the sugar and salt dissolve completely. After these steps are left behind, you should remove the marinade from the stove and add 400 g of vinegar to it.

And at the end it follows pour jars of tomatoes and tops cooked with boiling marinade, roll up with sterilized lids. The main thing after all this is to wrap the jars in a blanket and turn them upside down. In this state, they should spend the rest of the time before cooling.

Tomatoes with carrot tops recipe

As opposed to the first recipe, you can also add a second, equally tasty and original recipe, which differs from the first, except for a slight sourness. For the winter table - what you need!

For one such serving, that is, one three-liter jar, you will need:

To begin with, you should thoroughly rinse the tomatoes and carrot tops, and then be sure to dry the products. With a toothpick or a similar sharp and thin object, you need to pierce a tomato in several places. This is done so that the tomatoes do not crack when they are filled with boiling water. In a pre-sterilized jar, add a couple of branches of carrot tops with tomatoes.

After the steps have been completed, you need to pour boiling water over the jars and wait about thirty minutes. Next, when thirty minutes will pass, you should drain the water back into the pan, season it well with spices, in the form of salt and sugar and bring to a boil again. After pouring into jars, hot marinade with the added half of Art. spoons of citric acid and tighten the lids.

Wonderful Canned tomatoes with carrots ready. Be sure to check out this recipe. Also, such a recipe for pickled tomatoes with carrot tops will be wonderfully combined with any other dishes, for example, pickles. There is a wonderful recipe for pickled cucumbers.

Cucumbers with carrot tops

The recipe is infinitely simple, and will suit both an avid and novice housewife. This is a sure and great way to end up with a very tasty dish.

To prepare this winter recipe you will need:

Cooking process:

First you need to prepare the banks. Banks are also sterilized in your usual way. In each of the jars, add a sprig of tops. Dip the pre-washed cucumbers on top and pour boiling water over the contents. When the water has cooled, pour it into a saucepan, add sugar and salt to it and bring it to a boil again. After done spices, add vinegar and bring back to boiling water.

The next step is to screw the lids upside down. For that so that the cucumbers cool more slowly you should wrap them in something warm. Only after they have completely cooled down on their own, it will be possible to move them to a cool place for further storage.

That's what you found out a couple of secrets about tomatoes and cucumbers with carrot tops, recipes for the most delicious preparation. And in order for the taste of this preparation to be full and persistent, you should wait at least three months before the first sample. The main thing is not to be afraid to try and experiment, it is then that your recipe will acquire its originality and originality. And eating such a marinade in winter is a pleasure!

Tomatoes with carrot tops: the secrets of harvesting for the winter

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Carrot tops are always thrown away without regret. And it’s completely in vain - scientists have found that, in terms of the content of nutrients, carrot leaves are in no way inferior to the root crop itself. In addition, it has a pleasant aroma and appetizing decorative effect. In home preparations, the tops are used as an alternative to spices. Canned tomatoes with carrot tops are especially tasty.

Tomatoes, canned with carrot leaves

Tomatoes choose small and all the same in size. Otherwise, large fruits will “understeam” and ferment, small ones will spread and turn into gruel.

The number of products based on 4 large jars or 8 "one and a half":

• 7 kg of unripe tomatoes, be sure to take elastic, slightly unripe fruits;
• 1 bunch of carrot leaves, weighing about 150 gr.;
• 200 gr. Sahara;
• 50 g of table salt;
• 350 ml of vinegar 9%;
• 5 liters of water.

Rolling up:

1. Wash the selected vegetables and leaves thoroughly. Dry.
2. Prepare the available container in any way.
3. Put 5-6 leaves of carrots on the bottom of the jars.
4. Place tomatoes of the same size and variety on top.
5. Pour the prepared products with boiling water, cover with lids.
6. After a quarter of an hour, pour the slightly cooled infusion from the cans into the pan.
7. Bring to a boil and add salt and sugar to the marinade. If necessary, add boiling water to the solution to the volume required by the recipe.
8. Turn off the heat, pour in the vinegar, stir.
9. Pour marinade over vegetables with tops and roll up. Put ready-made canned food upside down, insulate.

The greatest taste effect will be acquired in about three months.

Pickled tomatoes with vegetables and carrot tops

Not everyone loves canned tomatoes. Some people prefer pickled peppers. Someone prefers a crispy cucumber.

The proposed recipe is designed to satisfy the tastes of all family members. And carrot leaves will successfully replace ordinary seasonings, and an interesting, slightly sweet aftertaste will come to vegetables.

Proportions and ingredients for preparing 5 liter assorted jars:

• 20 pieces of cucumbers of small varieties such as gherkin;
• 20-25 pieces of cherry tomatoes or any other, only the smallest ones;
• half a head of cauliflower;
• 10 pieces of very young patissons or 2 zucchini, also of a young age;
• 25 pieces of shallots or onion sets, you can take 2-3 regular onions;
• 2 heads of garlic;
• 5 bell peppers;
• a large bunch of carrot tops;
• half a glass of ordinary salt;
• 120 gr. Sahara;
• 2 liters of water;
• 200 gr. vinegar 6%;
• peppercorns.

1. Peel the onion and garlic from the skin.
2. Disassemble the cabbage into small inflorescences.
3. Do not remove the skin from squash and zucchini. If using zucchini, cut them into slices about 1.5 centimeters thick.
4. Peel the pepper from seeds and stalk, cut into 4-6 parts. Often on the market, especially at the end of the season, a very small bell pepper is sold - this is ideal.
5. If there is onion in the workpiece, chop it into rings of medium thickness.
6. Cut off the ends of the gherkins.
7. Dip cabbage and squash (or zucchini) in boiling water for 5 minutes.
8. Prepare a container.
9. Wash and cut the leaves into 1 cm pieces.
10. At the bottom of the jar put greens and 5 peppercorns.
11. Next, lay out the prepared vegetables in layers. Independently alternate all products depending on the texture and color. The order of the layout will not affect the taste.
12. For the marinade, boil water with salt and sugar. Turn off the heat, pour in the vinegar, stir.
13. Pour the jars without adding 1.5-2 cm to the neck so that the marinade does not spill out during sterilization.
14. Sterilize with lids for 12 minutes. Time to take into account from the moment the water boils under the banks.
15. Roll up and turn over, wrap.

Will be ready in 2 weeks.

Pickled tomatoes with carrot tops

Our grandmothers had many children and had absolutely no free time.

They had no gas and no glass jars, seamers or food processors. All preparations of vegetables for the winter were made in barrels right in the cellar.

Nowadays, this method is not practical, but the taste of slightly harsh and spicy pickles, familiar from early childhood, can be reproduced in urban apartments. Moreover, this method of harvesting does not require a lot of time.

Starting products:

• ripe but not overripe tomatoes;
• carrot leaves, garlic, horseradish root and leaves;
• salt;
• sugar;
• ordinary mustard plasters.

How to salt in three-liter jars:

1. At the bottom of clean, fat-free jars, lay some of the herbs and chopped roots.
2. Lay the tomatoes tightly to the point where the jar narrows.
3. Add leaves and tops on top.
4. Top up with cold water.
5. Then drain the water - this will be the required amount of liquid for the brine.
6. Mix water with sugar and salt - 2 tbsp. spoons of sugar and 4 tbsp. tablespoons of salt per large jar of vegetables, regardless of the resulting volume of water.
7. Boil the brine, cool, strain if necessary, as sometimes there is a lot of sand in table salt.
8. Fill the jar with a cold solution, put a piece of mustard plaster the size of a matchbox under the lid, close it. The mustard plaster will protect the pickle from mold.

Remove for a month in a cool place.

Cherry tomatoes differ from their large counterparts not only in the small size of the berries. Many varieties of cherry are characterized by a unique sweet taste, which is very different from the classic tomato. Anyone who has never tasted such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual exotic fruits. In this article, I will talk about five different cherry tomatoes that have the sweetest fruits of unusual colors.

Salad with spicy chicken, mushrooms, cheese and grapes - fragrant and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise are high-calorie foods, combined with spicy fried chicken and mushrooms, you get a very nutritious snack that is refreshed by sweet and sour grapes. The chicken fillet in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with a spark, use hot chili.

The question of how to grow healthy seedlings is a concern for all summer residents in early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings is to provide them with warmth, moisture and light. But in practice, in a city apartment or a private house, this is not so easy to do. Of course, every experienced gardener has his own proven way of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.

The task of indoor plants in the house is to decorate the house with its appearance, to create a special atmosphere of comfort. For this we are ready to take care of them regularly. Care is not only watering on time, although this is also important. It is necessary to create other conditions: suitable lighting, humidity and air temperature, make the correct and timely transplant. For experienced flower growers, there is nothing supernatural in this. But beginners often face certain difficulties.

Delicate chicken breast cutlets with champignons are easy to prepare according to this recipe with step by step photos. There is an opinion that it is difficult to cook juicy and tender cutlets from chicken breast, this is not so! Chicken meat contains practically no fat, which is why it is dry. But, if you add cream, white bread and mushrooms with onions to the chicken fillet, you get awesome tasty cutlets that both children and adults will like. In the mushroom season, try adding forest mushrooms to the minced meat.

A beautiful garden that blooms throughout the season is unimaginable without perennials. These flowers do not require such attention as annuals, are frost-resistant, and only sometimes need a little shelter for the winter. Different types of perennials do not bloom at the same time, and the duration of their flowering can vary from one week to 1.5–2 months. In this article, we suggest recalling the most beautiful and unpretentious perennial flowers.

All gardeners strive to get fresh, environmentally friendly and fragrant vegetables from the garden. Relatives happily accept homemade dishes from their potatoes, tomatoes and salads. But there is a way to showcase your culinary prowess to even greater effect. To do this, it is worth trying to grow a few fragrant plants that will give your dishes new tastes and aromas. What greens in the garden can be considered the best from the point of view of a culinary specialist?

Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores. Outside, the vegetable is covered with a light green peel, and in the cut it turned out to be pink flesh that looks exotic. It was decided, when cooking, to focus on the smell and taste of the vegetable, and make a traditional salad. It turned out very tasty, we didn’t catch any “nutty” notes, but it was nice to eat a light spring salad in winter.

Graceful perfection of radiant white flowers on tall stalks and huge shiny dark leaves of eucharis give it the appearance of a classic star. In room culture, this is one of the most famous bulbs. Few plants cause so much controversy. In some, eucharis bloom and delight completely effortlessly, in others for many years they do not release more than two leaves and seem stunted. Amazon lily is very difficult to classify as unpretentious plants.

Kefir Pizza Pancakes are delicious pancakes with mushrooms, olives and mortadella that are easy to make in less than half an hour. There is not always time to cook yeast dough and turn on the oven, and sometimes you want to eat a slice of pizza without leaving your home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Fritters like pizza are a great idea for a quick dinner or breakfast. As a filling we use sausage, cheese, olives, tomatoes, mushrooms.

Growing vegetables at home is quite a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on an urban balcony or kitchen window sill. There are advantages here compared to growing outdoors: in such conditions, your plants are protected from low temperatures, many diseases and pests. And if your loggia or balcony is glazed and insulated, then you can grow vegetables almost all year round.

We grow many vegetable and flower crops in seedlings, which allows us to get an earlier harvest. But it is very difficult to create ideal conditions: lack of sunlight for plants, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion, and sometimes to the death of young seedlings, because it is most sensitive to adverse factors.

Thanks to the efforts of breeders, the assortment of coniferous perennials has recently been replenished with a number of unusual varieties with yellow needles. It seems that the most original ideas that landscape designers have so far failed to bring to life were just waiting in the wings. And from all this variety of yellow-coniferous plants, you can always choose the species and varieties that are best suited for the site. We will tell about the most interesting of them in the article.

Chocolate truffles with whiskey - homemade dark chocolate truffles. In my opinion, this is one of the simplest and most delicious homemade desserts for adults, unfortunately, the younger generation can only lick their lips on the sidelines, these sweets are not for kids. Truffles are made with different fillings, stuffed with nuts, candied fruits or dried fruits. Roll in biscuit, sand or nut crumbs. You can make a whole box of assorted homemade sweets based on this recipe!

Ingredients:

• tomatoes;
• carrot stems;
• garlic;
• laurel;
• 6 liters of water;
• 210 gr. table salt;
• 450 gr. Sahara;
• 400 ml of acetic acid 9%.

Preparation method:

1. Wash tight ripe tomatoes thoroughly.
2. In 3 l. put 4 sprigs of carrot leaves, 1 clove of garlic, 1 bay leaf on the bottom of the container.
3. Fill the bowl with tomatoes.
4. Pour the tomatoes with boiling water without spices, cover, let stand for a quarter of an hour.
5. Pour water into a saucepan, boil the brine, adding all the listed ingredients.
6. Pour the tomatoes with the prepared solution, preserve.
7. Turn upside down, wrap warmly until completely cooled.
8. We put away for storage.

Canned tomatoes with carrot leaves: a recipe for the winter

Ingredients:

• tomatoes;
• 6 liters of water;
• a bunch of carrot tops;
• 600 ml apple cider vinegar;
• 250 gr. granulated sugar;
• 250 gr. salt;
• 12 pcs. allspice;
• 3-4 bay leaves.

Preparation method:

1. My tomatoes and leaves, dry.
2. We put greens at the bottom of the jar, fill to the top with tomatoes.
3. Fill with hot water, let stand for 15 minutes.
4. Drain the water into a saucepan, add salt, sugar, laurel, pepper, let it boil, at the end of the vinegar.
5. Pour the prepared brine over the tomatoes.
6. Roll up the lids.

Tomatoes preserved for the winter in a spicy marinade: a recipe with carrot stems

Ingredients:

• ripe tomatoes;
• a bunch of tops;
• a head of garlic;
• laurel;
• allspice;
• inflorescences of cloves;
• dill (umbrellas);

For 4 liters of brine:

• 150 gr of salt;
• 13 art. l. Sahara;
• 25 ml 70% vinegar.

Preparation method:

1. Wash and dry vegetables well.
2. We wash the jars in advance and sterilize them together with the lids.
3. We prepare the brine by boiling water, adding all the listed ingredients to it, except for vinegar.
4. We place allspice, cloves, garlic, laurel, dill, several stalks of tops in jars.
5. From above we make a bookmark of tomatoes, pour back into the pan.
6. Boil again, add vinegar.
7. Pour the tomatoes a second time, close the lid.

You can include your favorite spices in the preparation.

Recipe for vegetable platter of green and red tomatoes with carrot tops

Ingredients:

• 10 young cucumbers;
• 10-15 small multi-colored tomatoes, including green ones;
• ¼ head of cabbage;
• 5 young patissons or 2 milk squash;
• 1-2 pcs. large bulbs;
• a head of garlic;
• a bunch of carrot stems;
• 3 sweet peppers;
• 30 gr. salt;
• 240 gr. Sahara;
• 400 ml 6% vinegar;
• peppercorns.

Preparation method:

1. We clean the onion with garlic.
2. We clean the cabbage head from the top sheets, cut it into pieces.
3. Peel zucchini or squash. Zucchini is recommended to be cut into circles.
4. We free the pepper from seeds, cut off the stalk, cut into 5 parts.
5. We cut the onion into rings.
6. Cut off the ends of the cucumbers.
7. In boiling water for 6 minutes. immerse cabbage and squash, or zucchini.
8. In the prepared jar on the bottom we put greens and peppercorns.
9. Lay the vegetables on top in any order.
10. I'm preparing the brine. We boil water, add salt and granulated sugar, after turning off the fire, pour in vinegar.
11. Pour the marinade, without adding 1.5 cm to the side.
12. We put the jars in a large saucepan, fill with water, stepping back from the top of a centimeter 3, together with the lids, sterilize from the moment the water boils for 14 minutes.
13. Roll up.

After complete cooling, we remove for storage.

Pickled tomatoes with carrot tops for the winter

Ingredients:

• ripe, dense tomatoes;
• carrot leaves;
• a head of garlic;
• horseradish, roots and tops;
• salt;
• sugar;
• mustard plasters.

Preparation method:

1. We lay part of the herbs and roots on the bottom of the prepared jar.
2. Lay the tomatoes on top.
3. Add the remaining herbs on top.
4. Fill the tomatoes to the top with cold water. Next, pour everything into a bowl.
5. Regardless of the resulting amount of water, pour 50 gr. granulated sugar and 120 gr. salt, based on one large jar.
6. We boil the brine, we cool.
7. Pour cold brine over tomatoes. Under the lid we put a mustard plaster the size of a box of matches, close it. Mustard plaster will prevent the appearance of mold.

Green tomatoes marinated with carrot leaves: a delicious recipe

Ingredients:

• green tomatoes;
• 100 ml of vinegar;
• 12 tsp Sahara;
• a pair of bulbs;
• 100 gr. salt;
• laurel;
• carrot stems;
• black and allspice;
• 10 gr. dry red pepper.

Preparation method:

1. Wash tomatoes, dry, cut in half.
2. Wash, clean, cut onions into rings.
3. Put the onions and tomatoes in an enameled pan, pour cold brine, leave for 7 hours in a cool place.
4. After a while, drain the brine, put the tomatoes and onions in jars.
5. Boil the brine and pour over the tomatoes.
6. We send the prepared workpiece to a pot of water for sterilization.
7. Roll up. Studio. We send for storage.

Pickled tomatoes with carrot leaves: recipe with citric acid

Ingredients:

• ripe tomatoes;
• carrot leaves;
• garlic;
• lemon acid;

For marinade:

• 8 art. l. salt;
• 6 liters of water;
• 6 art. Sahara.

Preparation method:

1. We put the washed tomatoes in pre-washed and sterilized containers, sprinkle well with chopped carrot tops.
2. In every 3 l. put 4 cloves of garlic in the container.
3. I'm preparing the brine. Bring water to a boil, add salt and sugar.
4. Pour the tomatoes with a solution, after 10 minutes pour into a saucepan, boil. We do this twice.
5. For the 3rd time, put a lemon in the drained brine, 8 tsp, boil, pour the tomatoes.
6. We close. We wait until it cools down, put it away for storage.

Cherry tomatoes with carrot tops: a recipe for spicy lovers

Ingredients:

• 3 kg. cherry;
• 9 tsp salt;
• 10 tsp Sahara;
• tops;
• 3 pcs. chili pepper;
• garlic;
• 15 ml of acetic acid per 1 liter. capacity.

Preparation method:

1. Cherry, tops, peppers, my garlic, clean, dry on a towel.
2. Chop the hot pepper into thin rings.
3. Cut the garlic cloves in half lengthwise.
4. We put cherry tomatoes in liter jars, in the process we shift them with tops, garlic and pepper.
5. Pour hot water over the tomatoes, set aside for 10 minutes.
6. Drain the water into the pan, put loose, boil.
7. Pour cherry tomatoes with ready-made brine, add acetic acid to each jar, close.

Canned tomatoes with cauliflower and carrot tops

Ingredients:

• dense ripe tomatoes;
• thick-walled sweet pepper;
• cauliflower;
• garlic;
• carrot tops;
• 8 tsp sugar per 1 liter. marinade;
• 3 tsp acetic acid;
• 2 tbsp. l. salt.

Preparation method:

1. My cabbage, dry, disassemble into inflorescences.
2. We wash the tomatoes and tops, dry them on a towel.
3. We prepare containers for preservation and lids in advance.
4. We put vegetables in layers in jars, shifting the tops.
5. Pour boiling water, wait 15 minutes, drain into a saucepan.
6. We cook the brine. We put salt, sugar in the water, after turning off, pour in the vinegar.
7. Pour assorted, close the lids.

Canned tomatoes with fried carrot tops

Preservation with the addition of carrot tops will not surprise anyone. And what will happen if the tops are not steamed, but pre-fried? The result will certainly please lovers of an unusual spicy taste, because it really differs markedly from similar blanks, and for the better!

Ingredients:

• 1 l 500 ml of water;
• 75-78 g of sugar sand and salt;
• 40 ml of acetic essence;
• 2 inflorescences of cloves;
• 5 g of allspice;
• 240 g carrots;
• 50-90 g of carrot tops;
• 5 garlic cloves;
• tomatoes (up to 2 kg).

Cooking:

1. Rinse the carrot tops with cool water, blot with a napkin and send to the oil heated in a frying pan. Fry briefly, stirring. Take out on a paper towel and carefully remove the fat.
2. In a container with a value of 3 liters, put carrots (pre-cut into beautiful identical circles), garlic cloves (can be whole, can be cut in half), tops, cloves and allspice peas.
3. Put the tomatoes without ramming.
4. Pour the contents of the container with boiling water, wait a couple of minutes (no more than 5!), Drain the liquid into a small saucepan. Add sand sugar, salt.
5. Boil the marinade, pour in the essence immediately after boiling. Immediately pour the liquid into a jar of tomatoes, seal.

Cooling - upside down, under a warm towel or blanket.

A miracle recipe for harvesting tomatoes with carrot tops (video)

Tomatoes are a versatile product that is ideal for both fried potatoes and a festive table. Regular consumption of this vegetable guarantees the supply of all the necessary vitamins and minerals to the body, and it does not matter at all whether you eat them fresh or cook a tomato. There are so many ways to use tomatoes in cooking: from all kinds of salads and fruit drinks to corked salads, assorted or just marinated tomatoes. Even after a slight heat treatment during the preservation process, these vegetables retain the lion's share of useful and nutritious substances, which is very important.

The taste of pickled tomatoes depends on the amount of salt, sugar and vinegar in the filling. But their aroma is provided by all kinds of fragrant spices. We mainly use recipes that use currant leaves, garlic, bay leaves, peppercorns and some other spices we are used to. If you like experiments in the kitchen and are ready to try new recipes, then today's recipes will be described especially for you. We suggest you take note of marinades with carrot tops. Tomatoes with it turn out to be very spicy and unusual taste and absolutely everyone likes them.

A simple recipe for tomatoes with one carrot tops

For this workpiece, stock up on three-liter jars, which are pre-sterilized.

• Choose ripe, medium-sized tomatoes. Wash them, dry them and prick them with a toothpick around the tail.
• Rinse fresh carrot tops in running water several times so that no sand or earth remains on it. Dry the greens on a towel. If you want, you can chop the tops, if you want, then leave it whole.
• At the bottom of each jar, lay the tops in a layer of approximately 0.5-1 cm. Next, put the tomatoes to the middle of the jar. Place the tops on them again, and then again the tomatoes. Shake the jars a little when placing the fruits so that the tomatoes lie more tightly.
• Fill jars with tomatoes and tops to the top with boiling water. After 10 minutes, pour the water into the pan and put it back on the hot stove.
• While the water is boiling again, pour 2 tablespoons of salt, 7 tablespoons of sugar and 1 tablespoon of 9% vinegar into each jar.
• Pour the newly boiled water over the tomatoes and quickly roll up the jars with lids, which you keep in a pot of boiling water.
• Turn the jars upside down, wrap them in a blanket and let cool completely. Move the blanks to a cool dark place.

Recipe for tomatoes with carrot tops and other usual spices

This recipe is suitable for those housewives who love spicy preparations, but prefer the marinade in jars to be completely transparent, i.e. no visible spices.

• Fill liter jars with prepared tomatoes. Pour boiling water over them and hold for 5-7 minutes.
• Drain the liquid from all the jars into one large saucepan and add the spices: carrot tops, garlic cloves, bay leaf, peppercorns, salt and sugar. The number of spices for water from one liter jar is as follows: Finely chopped carrot tops - 2 tbsp, garlic - 1 clove, bay leaf - 1 pc., pepper - 3-4 peas, salt - 3/4 tbsp. , sugar - 1.5 tbsp. If you drain water from, for example, three cans, then add spices in a saucepan with a marinade in triple size.
• Boil the marinade for 5 minutes, and then strain it through a strainer. Put it back on the fire to boil.
• While the clear marinade is boiling, pour a teaspoon of vinegar (9%) into each liter jar.
• Pour the boiling fragrant marinade over the tomatoes and quickly seal the jars.
• Wrap the jars with something warm, and after cooling, transfer to storage in the place provided for this.

Recipe for tomatoes with carrot tops, celery and onions

Even more fragrant and spicy tomatoes are obtained if you use celery greens and ordinary onions along with greens from carrots. Since onions can provoke strong fermentation, you will have to additionally sterilize such blanks in boiling water.

• At the bottom of each liter jar, place a quarter of a little chopped onion. Here, add a sprig of carrot tops and celery. If desired, use either peppercorns (2-3 pieces) or coriander seeds (7-10 pieces).
• Fill jars with medium-sized tomatoes. Place another sprig of carrot greens on top of the tomatoes.
• Boil the marinade. For 3 liters of water, add 250 g of granulated sugar, 75 g of coarse salt and 200 ml of nine percent vinegar.
• Pour the jars with tomatoes to the top with boiling marinade and cover them with pre-sterilized lids.
• Place the jars in a tall saucepan and very carefully pour almost boiling water into it. Pour only very hot water. If you take a cold one, the jars will burst. Pour hot water up to the level of the shoulders of the jars.
• Put the pot with jars in hot water on the fire and wait for the liquid to boil. Once the water around the jars begins to boil, reduce the heat to low and cover the pot with a lid.
• Sterilize liter jars with tomatoes for 10 minutes. Then take them out of the water with special tongs or a towel and quickly roll them up with a seamer.
• Cool the jars in the air and store in a dark place.